In the Kitchen: Pork Tenderloin Meal

In the kitchen today, we cooked with Chef Julio Ramos from Chapel Grille, and learned how to put together a nice meal consisting of pork tenderloin, creamy mashed potatoes, green lentil ragu and cranberry chutney. The restaurant is part of Providence Restaurant Weeks, taking place January 8-21.

Ingredients and Directions for Pork Tenderloin:

• 28 ounces – pork tenderloin, remove all silver skin but leave the fat on
• 3 garlic cloves sliced thin
• 1 scallion sliced thin
• 2 bay leaves
• 4 tablespoons red wine
• 2 tablespoons soy sauce
• 1 teaspoon Worcestershire sauce
• 2 teaspoons maple syrup
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 orange, juice & zest
• 1 sprig rosemary
• 4 tablespoons olive oil

1. Mix all the marinade ingredients & toss with the pork tenderloins. Cover with plastic wrap & marinade overnight in the refrigerator.
2. Next day remove from marinade & grill/sear in a hot pan.
3. Cook to an internal temperature of 165F.
4. Rest for 7 – 10 minutes then slice & serve.

Ingredients and Directions for Creamy Mashed Potatoes:

• 5 russet potatoes, peeled
• 1/2 cup heavy cream
• 1/4 pound butter
• Salt & pepper

1. Put into a pot & cover with cold water.
2. Add 6 tablespoons of kosher salt & bring to a boil.
3. Lower heat & simmer until fork tender. 30 minutes.
4. Drain & put back into the pot.
5. Mash with a potato masher.
6. Add the butter & heavy cream to the pot with the mashed potatoes.
7. Season with salt & pepper.
8. Mix well over low heat until potatoes are creamy, hot and smooth.

Ingredients and Directions for Green Lentil Ragu:

• 4 tablespoons olive oil
• 2 garlic cloves, sliced thin
• 1/4 cup onions small dice
• 1/4 cup celery small dice
• 1/4 cup carrot small dice
• 1/4 cup leeks small dice
• 1 pint green French lentils
• 1 quart chicken broth
• 4 tablespoons Dijon mustard
• 2 sprigs thyme
• 2 bay leaves
• Salt & pepper to taste

1. Heat the oil & sear the garlic until golden brown.
2. Add the veggies & cook until translucent.
3. Add the lentils & the broth.
4. Add the rest of ingredients. Stir well.
5. Bring to a boil & immediately lower the heat to low.
6. Simmer just until the lentils are tender but Al dente. Approximately 20 mins.

Ingredients and Directions for Cranberry Chutney:

• 1/4 cup red wine vinegar
• 1/4 cup sugar
• 1/2 cup sun dried cranberries
• 1 cinnamon stick
• 1/2 inch piece fresh ginger
• 1 teaspoon salt
• 1 each star anise
• 2 all spice
• Pinch nutmeg
• 1/4 orange zest
• 6 pink peppercorns
• 1 tablespoon mustard seeds

1. Put all into a non reactive pot & bring to a boil while stirring.
2. Lower heat to slow & simmer for 25 to 30 mins until cranberries are plump and tender.
3. Chill completely.